Kachi Haldi ki Sabzi (Fresh Turmeric Curry)

Turmeric is one of the key spices used in Indian cooking, besides giving the dish a vibrant golden hue, turmeric is also well known for its medicinal properties - it's an antioxidant and is also known to have anti-inflammatory effects. The benefits are many and we find raw turmeric in abundance here in wet market and supermarkets in Singapore. I wanted to give it a try to incorporate this spice in its raw form and experimented with this favorite dish of Rajasthan, India. Happy to say, it is a dish worth repeating!

Ingredients:

Kachi Haldi (Fresh Turmeric) - 300 gms

Peas - 1 cup

Yogurt - 2 cups

Tomatoes - 3 

Ginger and garlic paste - 1 tsp

Green Chilies - 4

Clove powder - 1/4 tsp

Black pepper powder - 1/4 tsp

Cinnamon powder - 1 pinch

Coriander powder - 1 tablespoon

Cumin Powder - 1 tablespoon

Hing or Asafetida - 1 pinch

Anise seed powder -1/4 spoon

Ghee or oil - 4 tablespoon.

Salt to taste

Method:

Wash, peel and grate the haldi. Take ghee/oil in a pan and fry the grated haldi. Fry the haldi well to kill the bitter taste of the fresh haldi.

Make a paste with chopped tomatoes, ginger and green chilies to this.

Add the spice powders- cloves, cumin, coriander, anise seed, cinnamon, pepper, hing to the yogurt and whisk.

Fry the peas and keep in a bowl.

Once all the preparation is done, the next step is to bring all these flavors and ingredients together.

Heat a tablespoon of ghee in a pan. Add the tomato paste to it and stir fry until the ghee separates from the paste. Add fried peas and the grated fried haldi. Mix together and now add the yogurt and spice mix, stirring constantly until the curry comes to a boil. Cover and cook for another 5-7 minutes, stirring now and then. 

Garnish with fresh coriander leaves and serve with chapati or rice or any bread of your choice.